Lunch & Dinner/ Winter Recipes

Broccoli Soup

Ahh, such a warm relaxing soup for a cold winter day or a warm summer night.  I really enjoyed this soup when I came home from a long day of work.  Comfort food really, and very tasty.  This soup is great for you, especially if you are catching a cold or in the midst of one.  It mainly consists of Broccoli, which some might love or hate, but personally my husband and I love.

Broccoli has so much packed into it like B vitamins, vitamin A + E, vitamin C, manganese, potassium, phosphorus, zinc, iron, calcium, selenium, niacin, omega 3’s, lots of fiber, and the list literally can go on.  AKA, lots of nutrients for little calories.  People say that increasing vegetable consumption (like broccoli) can contribute to more energy, help in diseases like diabetes, obesity, heart disease, certain types of cancer, etc.  Overall it is just going to nourish your body so you will be better off in every organ ideally.


Broccoli Soup

Print Recipe
Serves: 12 Cooking Time: 45 Minutes


  • 2 - Heads of Broccoli (cut into smaller pieces)
  • 1 /2 Cup - Raw Cashews (soak overnight!)
  • 1 Tbsp - Coconut Oil
  • 1 - Onion (chopped)
  • 3 - Garlic Cloves (diced)
  • 3 - Celery Stalks (chopped)
  • 3 - Carrots (chopped)
  • 6 Cups - Water
  • 3 - Vegetable Bouillon Cubes
  • Salt and Pepper to taste



Start by soaking your cashews overnight in a cup of water + sea salt, or if you forgot/didn't have time, throw them in boiling water for 2 minutes (this helps make our soup creamier, the nuts will be easier to digest, and help rid toxins from them). Then drain and rinse them clean.


Cook the chopped onion and garlic on the stovetop in a medium-large pot on medium heat until translucent (do not let them brown!).


Throw in your chopped carrots and celery. Cook until soft.


Then add your broccoli florets, water, boullion cubes, salt and pepper to taste. Cook until boiling, then reduce to a simmer covered until the broccoli becomes soft.


Once everything cooks well, turn the heat off, and when cooled, pour everything into a high powered blender (I used my Vitamix) along with the cashews. If your blender is not big enough, just do this in batches.


Add the blended soup back into your pot and cook on medium-low heat, stirring continuously for another 5 minutes on the stove.


Once you cook the soup to your liking, take off the stove and let it cool.


Eat warm and enjoy!

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1 Comment

  • Reply
    Simply Splendid Food
    August 3, 2016 at 7:47 am

    Love your soup!

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